Easy Lamb Posole

Ingredients

• Servings: 6
• 1 pound lamb loin, chopped
• salt and ground black pepper to taste
• 1 tablespoon canola oil
• 1 onion, diced
• 2 tablespoons water
• 4 cloves garlic, minced
• 2 serrano peppers, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 cups water
• 2 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 1/4 cup cornmeal
• 2 (15 ounce) cans hominy, drained
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• season lamb with salt and pepper.
• heat oil in a pot over medium-high heat. cook and stir lamb in hot oil until browned, 5 to 10 minutes. transfer lamb to a plate and return pot to heat.
• reduce heat to medium-low. cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
• stir 2 cups water, chicken broth, and tomatoes into onion mixture. whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, lamb, salt, and pepper to taste. reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. stir in cilantro and lime juice.

coconut-black bean soup

Ingredients

• Servings: 4
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 1 (14 ounce) can coconut milk
• 1 cup vegetable broth
• 2 green onions, chopped, or more to taste
• 1 tablespoon ground ginger
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• 2 cloves garlic, minced, or more to taste
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• combine black beans, tomatoes, coconut milk, vegetable broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. reduce heat and simmer until desired consistency is reached, 30 to 45 minutes. season with salt.

tammi's crawfish etoufee

Ingredients

• Servings: 6
• 1/2 cup butter
• 1/4 cup olive oil
• 1 tablespoon garlic powder
• 1 cup sliced fresh mushrooms
• 1 pound frozen raw crawfish
• 1 cup chopped green onion
• 1/2 cup grated parmesan cheese
• 1/4 cup minced fresh parsley
• 1 cup half-and-half
• 1 teaspoon crushed red pepper
• 1 teaspoon -style seasoning
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a large skillet over medium heat, heat butter and olive oil together. saute garlic powder and mushrooms until mushrooms are tender; about 3 to 5 minutes.
• add crawfish and onions. reduce heat to low and cook for 5 minutes.
• stir in parmesan cheese, parsley, and half and half. simmer for 5 minutes and stir in crushed red pepper and seasoning. salt and pepper to taste.

slow cooker chicken and butternut squash stew

Ingredients

• Servings: 6
• 3 tablespoons all-purpose flour
• salt and freshly ground black pepper to taste
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup vegetable oil, divided
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 jalapeno pepper, seeds and membranes removed, minced
• 1 thai chile pepper, seeds and membranes removed, minced
• 3/4 cup white
• 1 1/2 cups chicken stock
• 1/2 butternut squash, peeled and cut into 1-inch pieces
• 5 sprigs fresh thyme
• 3 bay leaves
• 1/4 cup sour cream
• 2 tablespoons chopped fresh parsley, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 15 mins

Ready Time: 8 hrs 30 mins


• season flour with salt and freshly ground black pepper in a container with a lid. dredge chicken pieces in the flour to coat.
• heat 2 tablespoons vegetable oil in a large skillet over medium heat. cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. put browned chicken pieces in the slow cooker.
• heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. add garlic, jalapeno pepper, and thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
• pour white over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
• stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
• cook on low for 7 1/2 to 9 1/2 hours. stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. stir parsley into the stew.

Beef Sukiyaki

Ingredients

• Servings: 4
• 1 1/2 cups prepared dashi stock
• 3/4 cup soy sauce
• 3/4 cup mirin
• 1/4 cup white sugar
• 8 ounces shirataki noodles
• 2 tablespoons canola oil
• 1 pound beef top sirloin, thinly sliced
• 1 onion, thinly sliced
• 1 tablespoon canola oil
• 2 stalks celery, thinly sliced
• 2 carrots, thinly sliced
• 5 green onions, cut into 2 inch pieces
• 4 ounces sliced fresh mushrooms (button, shiitake, or enoki)
• 1 (14 ounce) package firm tofu, cut into cubes

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
• soak noodles in boiling water for 1 minute. drain and rinse under cold water.
• heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. drain and set aside.
• heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. stir in green onions, and dashi mixture, noodles, beef, and tofu. bring to a simmer. divide hot sukiyaki among four bowls and serve.

Clam Chowder

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/2 yellow onion, chopped
• 2 (8 ounce) bottles clam juice
• 1 baking potato, peeled and diced
• 1/2 cup heavy cream
• 2 (6.5 ounce) cans minced clams, drained
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• melt butter in a saucepan over medium-low heat. cook onions in melted butter until clear, 3 to 4 minutes.
• pour clam juice into the saucepan. add the potato; bring the mixture to a boil. cook at a boil until potatoes are tender, about 10 minutes.
• reduce heat to medium-low. stir heavy cream into the mixture; add clams. continue cooking until the clams are warmed, 2 to 3 minutes. season with salt and pepper.

Fast And Easy Zucchini Soup

Ingredients

• Servings: 4
• 5 zucchini, sliced
• 5 cups water
• 7 cubes chicken bouillon
• 1 (8 ounce) package cream cheese, softened and cut into 4 sections

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
• drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
• blend the soup with an immersion blender until smooth.